Preheat your oven to 375°F and grease a 9x13 inch baking dish with cooking spray or butter.

Heat olive oil in a large skillet over medium heat and sauté diced onion and bell peppers for 5-6 minutes until softened.

Add minced garlic and cook for an additional minute until fragrant, then remove from heat and set aside.

In a large mixing bowl, combine softened cream cheese, shredded chicken, 1 cup Mexican cheese blend, sautéed vegetables, diced tomatoes, cumin, chili powder, paprika, garlic powder, salt, pepper, and cilantro.

Mix all ingredients thoroughly until cream cheese is evenly distributed and mixture is well combined.

Place approximately 1/2 cup of filling along one edge of each tortilla and roll tightly, placing seam-side down in prepared baking dish.

Sprinkle remaining Mexican cheese blend and cheddar cheese evenly over the top of all enchiladas.

Cover with aluminum foil and bake for 25 minutes, then remove foil and bake an additional 10-15 minutes until cheese is melted and lightly golden.

Remove from oven and let rest for 5-10 minutes before serving to allow filling to set properly.

Garnish with additional fresh cilantro, diced tomatoes, avocado slices, or sour cream as desired before serving.